Delicate fish cooked in a creamy, aromatic curry and steamed in banana leaves.
Amok is one of Cambodia's most celebrated dishes — fish (or sometimes shrimp or chicken) is cooked in a rich, fragrant curry paste, coconut milk, and sometimes egg, then steamed in banana leaves for a gentle, delicate finish. The banana leaf imparts a subtle aroma and presentation is stunning. It's a dish for special occasions.
Serves 4
Stir curry paste into coconut milk until smooth. Season with fish sauce and palm sugar.
Place fish pieces in banana leaf parcels or a small bowl. Pour curry over fish.
If using egg, crack it into the curry. Fold banana leaf or cover.
Steam in a bamboo steamer or pot for 20–30 minutes until fish is cooked through.
Banana leaves add aroma and make for beautiful presentation.
Don't over-steam or fish becomes dry.
Serve in the banana leaf for authentic experience.
Use shrimp instead of fish
Add vegetables like eggplant
Use chicken thighs
Refrigerate up to 2 days. Reheat gently by steaming.
Amok is one of Cambodia's most iconic dishes and represents the sophistication of Khmer cuisine. It's often served at celebrations and special meals.
Yes, use small bowls or ramekins instead. The flavor is the same but loses the aesthetic.
Frozen banana leaves are available at Asian markets. Thaw before using.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes